Roasted Beet and Garlic Pesto Fettuccine
 

Roasted Beet and Garlic Pesto Fettuccine

Not only is the color of this pesto really pretty, but we love the balance of the roasted beet and garlic with the slightly sweet almond flavor.

SERVING SIZE

serves 4-6

INGREDIENTS

2 large red beets, roasted

1 head garlic, roasted

3/4 cup raw whole almonds

1/2 cup olive oil + 1 teaspoon for garlic

2 tablespoons red wine vinegar

1/2 cup Parmesan cheese, grated

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

1 package (1 pound) fettuccine

italian parsley, minced for garnish

Parmesan cheese, grated for garnish (optional)

 

INSTRUCTIONS

Preheat the oven to 425 degrees F.

Wash the beets, then wrap them in foil and place them on a baking sheet. Cut the top off of the garlic and pour 1 teaspoon of olive oil over the top, wrap in foil and place on the same baking sheet. Bake the beets and garlic until tender, about 30 to 35 minutes. Carefully remove the foil and peel the skin off the beets.

Pulse the almonds in a food processor, until the almonds are a fine meal. Squeeze out the roasted garlic into the bowl of the food processor along with the almonds. Add the beets, olive oil, vinegar and Parmesan cheese and pulse until you have a smooth pesto-like sauce. Add a little more olive oil or water if it is too thick. Season to taste with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes.

When the pasta is ready, toss with the pesto and season to taste with salt. Top with Italian parsley and Parmesan cheese if desired.

Serve hot.

  PRINT VERSION

vegetable plate

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